Oven Baked Portabella Mushroom Recipes

Instructions. Preheat oven to 425°. Remove stems and gills from portobello mushrooms. With a damp paper towel, wipe down the mushrooms …

Rating: 5/5(7)
Total Time: 25 mins
Category: Appetizer
Calories: 427 per serving

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Clean mushrooms and brush with olive oil. Place on baking sheet, cap side up. Bake at 425* for 20 minutes. Can be frozen for later use. Submit …

Rating: 5/5(1)
Total Time: 25 mins
Category: Vegetable
Calories: 82 per serving

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This is probably one of the easiest recipes for Baked Portobello Mushrooms. Mushroom caps are stuffed with garlic, parsley and olive oil mixture and baked in the oven. …

Rating: 5/5(1)
Estimated Reading Time: 1 min
Servings: 4
1. Preheat oven to 375 F (190 C). Line your baking sheet with baking paper.
2. Wash mushroom caps, removing any dirt. Pat dry.
3. Remove stems and chopp them finely. In a small bowl, combine chopped stems with olive oil, garlic, parsley, thyme, salt and pepper.
4. Place mushroom caps on baking sheet. Top each cap with garlic mixture, spreading evenly. Put in the oven and roast about 15 minutes.

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Wipe Portobello mushrooms clean and remove the stems. Finely mince 1 clove garlic. Lightly oil a baking sheet and place the mushrooms on top in a single layer, open side …

Rating: 4.8/5(40)
Total Time: 25 mins
Category: Appetizer or Main
Calories: 177 per serving
1. Preheat oven to 400°F. Wipe ¾ lb. Portobello mushrooms clean and remove the stems. Finely mince 1 clove garlic.Lightly oil a baking sheet and place the mushrooms on top in a single layer, open side facing up.
2. In a small bowl, mix together 2 Tbsp. olive oil, garlic, ½ tsp. dried thyme, and a little salt and pepper to taste. Drizzle over the inside of each mushroom evenly. Top each with a thin slice of butter from ½ a Tbsp.
3. Bake the mushrooms for around 15 minutes until tender. While they are cooking, mix together the 1 Tbsp. grated Parmesan and 3 Tbsp. shredded Mozzarella. After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes.
4. Once the cheese is golden and bubbly, remove the mushrooms from the oven, serve, and enjoy!

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Directions. Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately.

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Sausage & Gorgonzola-stuffed Portobello Mushrooms Bertolli. crumbled gorgonzola, portabello mushroom, baby spinach, pine nuts and 5 more.

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Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Set the prepared sheet aside. Wipe the mushrooms clean: Fill a small bowl with water. Wet a clean kitchen sponge in the bowl and squeeze out any excess water. Gently wipe the mushroom caps to remove any dirt and debris.

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Bake for 15 minutes. Remove and turn mushrooms over. If there is any sauce left in the pan, spoon it over the mushrooms. Continue baking another 5-15 minutes (exact cooking time will vary based on mushroom size). Remove mushrooms and let sit for 5 minutes before slicing and serving.

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1. Prep the 'shrooms. Remove the stems from the portobello mushrooms and peel the skin from the caps. Slice the mushrooms into ⅓-inch-thick strips. 2. Make the seasoning mix. Place all of the seasoning ingredients together (oil, chipotle in Adobo, garlic powder, paprika, and salt) and stir well. 3. Season the mushrooms.

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Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

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Heat oven to 400 degrees F with rack set in upper-middle position. Remove stems from mushrooms and discard or reserve for another use. Using a dinner spoon, scrape out dark gills from inside mushroom caps. Brush insides and outsides of mushrooms with oil then season with salt and pepper.

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Instructions. Preheat the oven to gas 6, 200°C, fan 180°C. Peel and finely chop the onions, peel and finely slice the garlic, and place it all in a large nonstick pan on a low heat with 1 tbsp oil. Strip in most of the thyme leaves and cook for 15 mins, or until softened, stirring regularly. Meanwhile, peel the mushrooms and remove the stalks

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Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil.

Author: Michele Urvater
Difficulty: Easy

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PREHEAT broiler to high. REMOVE stems from mushrooms. SCRAPE out gills with a spoon, carefully, so as not to break edges of mushrooms. PLACE mushrooms on foil-lined baking sheet. BRUSH with olive oil; season with salt, pepper and garlic powder. BROIL for 2 to 3 minutes per side or until slightly tender.

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Lower the heat to medium-low and simmer for roughly 10 more minutes, stirring now and then. The objective is for the mushrooms to soak up the sherry, leaving just a percentage of wetness in the pan. Taste, then salt and pepper once again if needed. Serve warm over meat or as a side dish!. 10.

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These Oven Roasted Baby Portobello Mushrooms with Garlic are so tasty and so easy to make! When you pop it in the oven this way, it comes out with this garlic juicy goodness in the mushroom caps, which is my favorite part. By the way, this recipe was original part of a Super Easy Oven Baked Dinner Series, with asparagus, teriyaki chicken, and

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More about "oven baked portabella mushroom recipes" 2014-10-11 · This is probably one of the easiest recipes for Baked Portobello Mushrooms. Mushroom caps are stuffed with garlic, parsley and olive oil mixture and baked in the oven. After that, each mushroom is topped with a slice of cheese and baked for 5 more minutes until cheese is melted.

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